Say hello to the perfect fall treat: cinnamon streusel banana bread! It’s like a cozy hug in every bite. Picture this: moist, banana-filled goodness, kissed with the warmth of cinnamon, all topped off with a delightful crunch of cinnamon streusel.
Here’s why you’ll fall in love with this cinnamon streusel banana bread:
- That irresistible crunch from the cinnamon streusel topping takes it to a whole new level of yum! It’s like a party for your taste buds.
- And guess what? Making it is a breeze. With ingredients you likely already have in your kitchen, you’re just a whisk away from homemade bliss.
- Plus, it’s so moist it practically melts in your mouth. No dry, crumbly disappointments here, thanks to the magic of buttermilk and perfectly ripe bananas.
Cinnamon Streusel Banana Bread
Servings 1 loaf
Ingredients
For the Streusel:
- 3 tablespoons of cold cubed butter
- ½ cup of brown sugar
- ½ cup of all-purpose flour
- 1 teaspoon of cinnamon
- ¼ teaspoon of salt
For the Banana Bread:
- ½ cup of softened unsalted butter
- 1 ¼ cups of granulated sugar
- 2 eggs at room temperature
- 1 teaspoon of vanilla extract
- 1 cup of mashed very ripe bananas about 2 large bananas
- ¾ cup of buttermilk at room temperature
- 1 ¾ cups of all-purpose flour
- 2 teaspoons of cinnamon
- 1 teaspoon of baking soda
- ¾ teaspoon of salt
Instructions
For the Streusel:
- In a small bowl, combine the cold butter, flour, brown sugar, cinnamon, and salt.
- Use your fingers to mix everything until it forms large crumbs. Pop it in the fridge to chill while you prepare the banana bread.
For the Banana Bread:
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a large bowl, cream together the butter and granulated sugar until fluffy.
- Beat in the eggs and vanilla until pale and fluffy.
- Mix in the mashed bananas and buttermilk.
- Add the flour, cinnamon, baking soda, and salt, and mix until combined.
- Pour the batter into the prepared pan and sprinkle the streusel evenly over the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs.
- Let it cool in the pan for 30 minutes, then transfer to a rack to cool completely or enjoy it warm.
- For the best flavor, let it cool completely before digging in!
- Store any leftovers in an airtight container for up to three days.